YORKSHIRE PUDDING: Traditionally served with roast beef for the famous Sunday lunch ’Roast Beef and Yorkshire Pudding’, It is a delicious puffed up ‘pudding’ made from a popular batter mix. You’ll find this on most menus, in restaurants, pubs and cafes. The Yorkshire pudding is very versatile, it can be served as a starter with a meal, as part of the main meal and can be filled with fruit to become a dessert also.
It is the starter most likely to fill you up ever!
Developed in the Farmhouse kitchen, where the hot cooking range would be on all day, often with a roast joint of meat cooking for the main meal of the day. The Yorkshire pudding batter of eggs, plain flour and milk, would be poured into very hot tins; this is vitally important to make the sides of the puddings rise.
Historically, these would be served as a first course full of onion gravy, guaranteeing a full belly so that the main course offerings could be a lot smaller….
Click below for recipe details:
Simple and quick! To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven.
Would like to know more about the history of this yummy pudding, MiMams Yorkshire Puddings- click on https://m.facebook.com/Arkwright59
Next Instalment: FORCED RHUBARB